microbilogical criteria for food stuffs - part 1 · food ingredients used as raw materials in food...

NONN GULF STANDARD U.A.E. STANDARD

NO:1016/2000 NO:1016/2002

MICROBILOGICAL CRITERIA FOR FOOD STUFFS - PART 1

EMIRATES AUTHORITY FOR STANDARDIZATION & METROLOGY ( ESMA )

UNITED ARAB EMIRATES

GULF STANDARD GS 9003/1997

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(GS 1016)

MICROBIOLOGICAL CRITERIA FOR

FOODSTUFFS – PART 1


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CONTENTS Page

FOREWORD......................................................................................................................... 2

SCOPE AND FIELD OF APPLICATION ........................................................................... 2

DEFINITION......................................................................................................................... 2

REQUIREMENTS ................................................................................................................ 2

CRITERIA FOR TECHNICAL CONFORMITY................................................................. 2

MICROBIOLOGICAL CRITERIA TABLE ........................................................................ 2

1. Dairy products.............................................................................................................. 2

2. Infants, children and certain categories of dietic foods ............................................... 2

3. Meat, poultry and its products ..................................................................................... 2

4. Fish and shellfish ......................................................................................................... 3

5. Egg products margarine and butter nuts ...................................................................... 5

6. Tomato products, salad vinegar and spices.................................................................. 6

7. Canned foods and ingredients for canning................................................................... 7

8. Cereals and cereal products.......................................................................................... 7

9. Vegetables and fruits.................................................................................................... 7

10. Jelly, jam and marmalade products.............................................................................. 7

11. Chocolate and candy products ..................................................................................... 7

12. Ingredients for food industries ..................................................................................... 7

13. Drinking water, beverages ........................................................................................... 7

14. Carbonated beverages, fruit juices and drink............................................................... 7

15. Tea and coffee .............................................................................................................. 7


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FOREWORD

This Gulf standard is concerned with the microbiological criteria for some foodstuffs and food ingredients used as raw materials in food processing. These limits are based on those proposed by the international commission of microbiological specifications for foods (ICMSF). Components of microbiological criterion in particular food are chosen according to the following factors:

1) The seriousness of the type of health hazard on consuming a contaminated food.

2) Available information on treatments the food products was subjected to, and the conditions of its handling and storage expected.

3) Type of changes or spoilage to the foodstuffs.

4) The environmental conditions within which the food product was produced or circulated.

These limits were formulated in the form of a system known as working of sample, including levels of acceptance and the number of samples to be analyzed.

This system shows stringency according to the type of food product, and the purpose for which it is used; for instance, the food products intended for consumer groups with increased susceptibility e.g. children, infants, aged people, or dietetic foods and relief foods, such as low sugar foods low fat, in such cases the microbial sampling plans employed are more stringent. Precautions are being taken that these limits be within attainable limits in production units by following good manufacturing practice.


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1- SCOPE AND FIELD OF APPLICATION

This Gulf standard is concerned with microbiological limits for some foodstuffs intended for human consumption and for some food ingredients used in food industry.

2- COMPLEMENTARY REFERENCES

2.1 GS concerned with microbiological methods for food examination.

2.2 GS concerned with sampling.

2.3 GS concerned with the foods and food ingredients specified in this standard.

3- DEFINITIONS

3.1 Sampling plan

A laboratory plan defining the number of product sample units “n” that should be examined and acceptance or rejection levels and tolerance values. It comprises the following:

n = Number of sample units to be examined.

m = Value or level of microbiological criterion to be met in the food product.

c = The maximum number of sample units allowed to have a microbiological criterion value greater than m and below the value of M.

M = The maximum criterion value that should not achieved or exceeded any of n units.

Sample unit = A sample from the food product examined as one unit from “n”. It is either a single or a part of a package or a mixed compound of the product.

3.2 Defect sample

The Sample unit that gives a microbiological criterion value equal to or higher than value of “M”.

3.3 Marginally acceptable

Sample have a value in excess of “m” but less than M.


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3.4 Staphylococcus aureus bacteria

When mentioned it means that it is (coagulase + ve).

3.5 Ropiness bacteria in bread and some other bakery products

Spore-forming bacteria belonging to genus bacillus, sticky disintegration of the gread caused by hydrolysis of bread proteins or carbohydrates or both.

3.6 “Flat-sour” bacteria in canned foods

Spore-forming bacteria are capable of growing on food inside can and produces acid and no gas, spoiled cans do not swell and the contents are deteriorated.

4- REQUIREMENTS

4.1 Microbiological criteria for foodstuffs and food ingredients shall be as indicated against each in the table.

5- CRITERIA OF TECHNICAL CONFORMITY

5.1 Sample are considered unacceptable in the following cases

5.1.1 When the microbiological criterion value exceeds M in one or more sample units n.

5.1.2 If the number of marginally acceptable samples is higher than c value set in the sampling plan.

5.2 Test shall be carried out on one sample and if the microbiological criterion showed 80% form the maximum allowable level (M) the test shall be carried out again according to the number of the samples stated in the standard.


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Microbiological criteria for foods and food ingredients

1. Dairy products

Item Microorganisms Limit per ml or gram n c m M

Pasteurized milk – Aerobic plate count 5 1 3x104 105 – Coliforms (MPN) 5 0 5 – – Escherichia coli 5 0 0 – – Staphylococcus aureus

toxins*

Fermented milk – Coliforms 5 1 10 102 products: yoghurt – – Escherichia coli 5 0 0 – laban – labena – Yeast and moulds 5 1 102 103 Fermented milk products – Coliforms 5 1 10 102 with added flavour – Yeast and moulds 5 1 102 103

– Salmonella 5 0 0 – – Escherichia coli 5 0 0 –

UHT milk – Incubation at 30oC for 5 days*:-

– –

Aerobic plate count coliforms

5 5

0 0

102 0

– –

UHT milk with added flaovour

– (30oC, 5 days incub*.

– Aerobic plate count 5 0 102 – – Salmonella 10 0 0 – – coliforms 5 0 0 –

Condensed and sweeten – Aerobic plate count 5 2 104 105 condensed milk – Staphylococcus aureus 5 2 0 10 Evaporated milk –

– Aerobic plate count Coliforms

5 5

0 0

50 0

– –

Pasteurized cream – Aerobic plate count 5 1 5x104 105 – Coliforms (MPN) 5 0 10 – – Yeasts and moulds 5 1 20 102 – Escherichia coli 5 0 0 –

– Staphylococcus aureus toxins*

– Aerobic plate count 5 1 3x104 105 Pasteurized cream with – Coliforms (MPN) 5 0 10 – added flavour – Yeasts and moulds 5 1 20 102 – Salmonella 5 0 0 – – Escherichia coli 5 0 0 –

* Optional


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Whipped cream – Aerobic plate count 5 2 5x104 5x105 – Coliforms (MPN) 5 1 10 20 – Staphylococcus aureus 5 1 10 102 – Salmonella (25 gm) 5 0 0 – – Escherichia coli 5 0 0 – – Staphylococcus aureus

toxins*

Fermented cream – Coliforms 5 1 10 20 – Staphylococci 5 1 10 102 – Yeast and moulds 5 1 10 102 – Escherichia coli 5 0 0 –

Sterilized cream Requirements for canned products (item 7) shall be applied

Butter – Aerobic plate count 5 1 102 5x102 – Coliforms 5 1 10 20 – Yeast and moulds 5 1 10 102 – Escherichia coli 5 0 0 –

Edible ices – Aerobic plate count 5 2 5x105 105 (Ice cream – ice milk – – Coliforms 5 1 10 102 water ice) – Escherichia coli 5 0 0 – – Staphylococcus aureus 5 1 10 102 – Salmonella (25g) 10 0 0 –

Ice cream mixes, – Aerobic plate count 5 2 3x104 3x105 Dehydrated – Coliforms 5 1 10 102 – Salmonella 10 0 0 – – Escherichia coli 5 0 0 –

– Escherichia coli 5 0 0 – Soft cheese – Staphylococcus aureus 5 2 102 103 – Salmonella 5 0 0 – – Listeria

monocyctogenes 5 0 0 –

– Staphylococcus aureus 5 2 102 103 Hard and semi–hard – Salmonella 5 0 0 – cheese – Coliforms 5 2 102 103 – Listeria monocytogenes 5 0 0 – – Escherichia coli 5 0 0 –

* Optional


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Item Microorganisms Limit per ml or gram n c m M Processed cheese packed – Aerobic plate count 5 2 104 5x104 in non-metal containers – Staphylococci 5 1 10 102 – Escherichia coli 5 0 0 – – Salmonella (25 gm) 5 0 0 – – Listeria monocytogenes 5 0 0 – – Powdered milk – Aerobic plate count 5 2 5x104 3x105 (skimmed, – Coliforms 5 1 10 102 semi-skimmed) – Escherichia coli 5 0 0 – – Salmonella 10 0 0 – – Whey, dried or – Staphylococcus aureas 5 1 10 102 powdered condensed whey Caseinate – Aerobic plate count 5 2 2x104 2x105 – Coliforms 5 1 10 102 – Staphylococci 5 0 0 – – Salmonella 10 0 0 – – Escherichia coli 5 0 0 – Ghee (Butter oil) – Coliforms 5 1 0 10 Fats form milk – Staphylococcus aureus 5 1 0 10


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2. Infants, children and certain categories of dietetic foods


Biscuits, simple, plain, – Coliforms 5 1 0 102 dried – Salmonella 5 0 0 –

– Escherichia coli 0157 5 0 0 – – Staphylococcus aureus

toxins* 5 0 0 –

Coated or filled dried – Coliforms 5 2 10 102 shelf–stable biscuits – Salmonella 30 0 0 – – Escherichia coli 0157 5 0 0 –

– Staphylococcus aureus toxins*

5 0 0 –

Dried and instant – Aerobic plate count 5 1 103 – products requiring – Coliforms 5 1 0 – Reconstitution, e.g. – Salmonella 60 0 0 – infant milk – Staphylococcus aureus 5 0 0 – – Escherichia coli* 0157 5 0 0 – Dried products – Aerobic plate count 5 3 104 105 requiring heating to – Coliforms 5 2 0 102 boiling before – Salmonella 15 0 0 – consumption – Bacillus cereus* 10 1 0 5x101 – Clostridium perfringens* 10 1 0 0

Thermally processed products in sealed containers

– Shall meet the microbiological requirements for canned foods specified in this standard

Dietetic foods to be – Aerobic plate count 5 1 103 104 eaten by high risk – Escherichia coli 5 2 0 10 category of consumers – Staphylococcus aureus 10 1 10 102 (according to the type – Bacillus cereus 10 1 102 103 of the product) – Clostridium perfringens 10 1 102 103 – Salmonella 60 0 0 – – Listeria monocytogenes 5 0 0 – – Escherichia coli* 5 0 0 – – Thermophilic

campylobacter 5 0 0 –

– Vibrio parahaemolyticus 5 0 0 – – Bacteria toxins* * optional


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3. Meat, poultry and its products


Frozen meat; whole or – Aerobic plate count 5 0 106 – half carcasses; pieces – Salmonella 5 0 0 – with or without bones – Escherichia coli 0157 5 0 0 –

Fresh meat, chilled, – Aerobic plate count 5 3 106 107 whole or half carcasses – Salmonella 5 0 0 – pieces with or without bones

– Raw minced meat, – Aerobic plate count 5 3 106 107

chilled – Staphylococcuss aureus 5 2 5x102 103 – Salmonella 5 0 0 –

– Frozen minced meat – Salmonella 5 0 0 – – Escherichia coli 0157

(25 g for sample) 5 0 0 –

Un-cooked chilled and frozen meat Raw minced meat with – Staphylococcuss aureus 5 2 5x105 103 soy; kubba; beef meat – Aerobic plate count 5 3 106 107 balls, fresh sausage, meat

– Salmonella 5 0 0 –

burgers – Escherichia coli 0157 5 0 0 –

Edible offal: Liver, – Aerobic plate count 5 3 5x105 107 testes, kidney, gizzard Frozen


Cured and/or smoked – Staphylococcus aureus 10 2 102 103 meat; mortadella; – Salmonella 10 0 0 – luncheon, pastevma – Escherichia coli 0157 5 0 0 –

Dehydrated meat or meat – Clostridium perfringens 5 1 102 103 components; protein – Staphylococcus aureus 5 1 102 103 concentrates from meat – Salmonella 10 0 0 –


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Meat soups – Aerobic plate count 5 1 104 106 – Coliforms 5 2 10 102 – Clostridium perfringens 5 0 102 –


Poultry; frozen or chilled – Aerobic plate count 5 0 106 – – Salmonella 5 1 0 –

Cured and/or smoked – Staphylococcus aureus 10 1 103 104 poultry meat; mortadella, frankfurters, turkey, pastrami, smoked turkey – Salmonella 10 0 0 – breast

Cooked poultry meat, frozen to be reheated – Staphylococcus aureus 5 1 103 104 before eating (e.g. Prepared frozen meals; – Salmonella 5 0 0 – chicken burgers; chicken liver pate: chicken loaf) – Escherichia coli 0157 5 0 0 – Cooked poultry meat, – Aerobic plate count 5 3 104 105 frozen; ready-to-eat (e.g. Turkey rolls and – Staphylococcus aureus 10 1 102 103 chicken) – Salmonella 10 0 0 –

Dehydrated poultry – Salmonella 10 0 0 – products

* optional


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4. Fish and shellfish


Iced or chilled raw fish – Aerobic plate count 5 3 5x105 107 and frozen fish at sea, fish blocks, comminuted – Escherichia coli 0157 5 3 10 5x102 fish blocks – Salmonella* 5 0 0 – fish eaten raw – Vibrio

parahaemolyticus 5 0 102 –

fresh water fish Smoked fish including – Aerobic plate count 5 3 105 106 herring, cooked prior to eating and eaten – Escherichia coli 5 3 10 5x102 uncooked

– Staphylococcus aureus 5 2 103 104 – Vibrio

parahaemolyticus 5 0 102 –

Frozen raw crustaceans, – Aerobic plate count 5 0 106 – Raw shrimp, prawns and – Escherichia coli 5 3 10 5x102 Lobsters – Vibrio

parahaemolyticus 5 1 102 103

– Listeria monocytogenes 5 0 0 –

Cooked, chilled, and – Aerobic plate count 5 2 105 106 frozen crabmeat – Escherichia coli 5 1 10 5x102 – Staphylococcus aureus 5 0 103 – – Vibrio


Pre–cooked breaded fish – Aerobic plate count 5 2 104 105 products including fish sticks (fingers), fish – Escherichia coli 5 2 10 5x102 protein, and fish cakes – Listeria monocytogenes 5 0 0 – – Staphylococcus aureus 5 1 103 104

Frozen raw breaded – Aerobic plate count 5 2 104 105 shrimp and prawn – Escherichia coli 5 2 10 5x102

– Staphylococcus aureus 5 1 103 104 – Vibrio


– Listeria monocytogenes 5 0 0 –


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Dried sea food, dehydra- – Clostridium perfringens 5 1 102 104 ted fish and fish protein – Staphylococcus aureus 5 1 102 104 – Salmonella 10 0 0 – * optional


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5. Egg products, margarine and nut butters


Liquid egg (whole, yolk – Aerobic plate count 5 2 5x104 106 or white), chilled or – Coliforms 5 2 10 103 frozen – Salmonella 10 0 0 –

Any egg product intended for special dietary purposes


(infants, aged, relief foods,

etc.)

Pudding with egg – Aerobic plate count 5 2 104 106 (powders) – Escherichia coli 5 2 0 10 – Staphylococcus aureus 5 1 10 103


Margarine – Yeasts and moulds 5 1 50 102 – Salmonella 5 0 0 –

Nut butters – Salmonella 10 0 0 – Egg mix dehydrated – Aerobic plate count 5 2 104 106 Salmonella 10 0 0 –

Escherichia coli 5 0 0 – Staphylococcus aureus 5 0 10 –

Dried cake mixes with – Salmonella 10 0 0 – high egg content – Bacillus cereus 5 0 102 –

– Staphylococcus aureus 5 0 103 –


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6. Tomato products, salad, vinegar and spices


Tomato ketchup, tomatojuice, tomato paste, tomato puree, tomatosauce and tomato products – Aerobic plate count 5 0 50 –

Coleslow (cabbage) Aerobic plate count 5 1 105 106 – Staphylococci 5 1 102 104 Escherichia coli 0157 5 0 0 – Listeria monocytogenes 5 0 0 –

Salad of raw vegetable – Escherichia coli 5 2 10 102 – Salmonella 5 0 0 –

Mayonnaise, mustard, – Aerobic plate count 5 1 103 105 salad sauce and other – Coliforms 5 1 10 102 sauces – Yeasts and moulds 5 1 20 102 – Salmonella 5 0 0 –

Vinegar – Aerobic plate count 5 1 30 102 Spices – Staphylococcus aureus 5 1 102 104 – Salmonella 5 0 0 –

– Yeasts and moulds 5 2 102 104 – Escherichia coli 5 2 10 102


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7. Canned foods and ingredients for canning

Commercially sterilized canned foods shall pass sterility test described in GS No. 590/1995 “Microbiological Methods of Foods Examination, Part III: Commercial Sterility Test”. in conjunction with the total count provided that the m value shall not exceed 50.


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8. Cereals and cereal products

Item Microorganisms Limit per ml or gram n c m M Cereals by–products – Bacillus cereus* 5 1 103 105 flours, bran – Clostridium perfringens* 5 0 102 – Soya flours, concentrates – Moulds* 5 2 102 105 and isolates – Salmonella* 5 0 0 – – Escherichia coli* 5 0 0 – – Bacillus cereus* 5 0 102 – Cakes and bakery products

– Staphylococcus aureus 5 2 10 102

(ready–to–eat) – Salmonella 20 0 0 – toppings – Escherichia coli 5 0 0 – – Bacillus cereus 5 0 102 – Pizza, meat pies, frozen – Staphylococcus aureus 5 1 102 103 doughs with fillings or – Salmonella 10 0 0 – Puffed, flaked cereal – Aerobic plate count 5 1 5x104 105 products – Bacillus cereus 5 2 104 105 – Potatoes, dried and – Salmonella 5 0 0 – Processed – Clostridium perfringens 5 0 102 – – Escherichia coli 5 0 0 – Bread – Coliforms 5 1 50 102 – Yeast and moulds 5 1 2x103 104 * optional


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Item Microorganisms Limit per ml or gram

n c m M

Special breads, sweet with – Coliforms 5 1 50 102 egg or milk – Yeasts and moulds 5 1 103 2x103

– Staphylococcus aureus 5 1 10 102 – Salmonella 10 0 0 –

Macaroni/pasta, dry, – Sulphite-reducing 5 2 20 102 with or without filling Clostridia* – Coliforms* 5 2 10 102

– Yeasts and moulds* 5 2 102 103 – Salmonella* 15 0 0 –

– Escherichia coli* 5 0 0 –

Starch – Aerobic plate count 5 2 104 105 – Yeasts and moulds 5 2 102 103


Topping, dessert and – Aerobic plate count 5 2 104 106 bakery products, frozen – Escherichia coli 5 2 0 10


– Aerobic plate count 5 2 5x104 105

Malt, Malt derivatives – Yeasts and moulds 5 2 103 5x103 – Staphylococcus aureus 5 2 102 103 – Salmonella 5 0 0 –

* optional


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9. Vegetables and fruits


– Eacherichia coli 0157 5 0 0 –

Fresh vegetables (to be – Eacherichia coli 5 2 10 102 consumed raw) – Salmonella 10 0 0 –

Dried vegetables – Eacherichia coli 5 2 102 103

Dried fruits;; dates, figs, – Osmophilic yeasts 5 2 10 102 apricot – Moulds 5 2 102 103

– Escherichia coli 5 2 0 10

Frozen vegetables and frozen fruits, pH equal – Escherichia coli 5 2 102 103 or higher than 4.5

Frozen vegetables and frozen fruits, pH less than 4.5.

opH measured at the time of sampling

opH values shall be less than 4.5 in all tested samples

10. Jelly and jam products


Jam jelly and marmalade – Yeasts and moulds 5 1 103 104

– Packages shall be – No sings of microbial incubated at 35oC for alteration on packages

10 days or, – On physical, chemical

or organoleptic, characteristics of the product


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11. Chocolate and candy products


Chocolate; plain, bitter, liquor, sweet, sweet coating, milk, milk coating, nuts, discs, bullercrunch or toffee

–

Salmonella

10

0

0

–

Dehydrated desserts, – Aerobic plate count 5 2 104 106 (bonbons, caramels and other similar products) – Staphylococcus aureus 5 2 10 103 – Salmonella 5 0 0 –

– Escherichia coli 5 0 0 –

– Escherichia coli 5 0 0 – Cocoa – Yeasts and moulds 5 2 102 104


Coconut, desiccated – Coliforms 5 2 102 104 apricot – Moulds 5 2 10 102


Nuts – Moulds 5 2 102 104 – Escherichia coli 5 2 0 10

Chewing gum – Yeasts and moulds 5 1 5x102 103

– Escherichia coli 5 0 0 –

– Clostridium botulinum* 5 0 0 – Honey – Yeasts and moulds 5 1 102 103

Molasses, hard brown – Yeasts and moulds 5 1 5x102 103 sugar, debs – Escherichia coli 5 1 0 10 – Salmonella 5 0 0 – * optional


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12. Ingredients for food industries


Enzymes – Escherichia coli 5 2 0 10


Dyes (food clours) – Aerobic plate count 5 2 104 106 – Salmonella 10 0 0 –

Gums – Aerobic plate count 5 2 104 106 – Coliforms 5 2 10 103

Eggs products – Aerobic plate count 5 2 104 106


Yeasts – Spores of rope-forming 5 1 102 103 bacteria

– Escherichia coli 5 2 0 10 – Salmonella 10 0 0 –

Gelatin – Aerobic plate count 5 3 5x103 105

– Clostridium perfringens 5 1 102 104 – Staphylococcus aureus 5 1 102 104 – Salmonella 5 0 0 –


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13. Drinking water, beverages


Bottled drinking water a) Non-carbonated - Coliforms 5 0 0 –

Analytical units of 250 ml should be examined Pseudomonas aeruginosa 5 0 0 –

b) Carbonated waters 5 0 3.5 –

pH If any sample units is greater

than pH 3.5, proceed with the above sampling plans

for non-carbonated waters

Water for human consumption; at source, bottling – Coliforms 10 1 0 10/100 ml operation – Fecal streptococci

– Sulphite-reducing absent in 100 ml of sample clostridia

Natural mineral water first examination Decision

E. coli or thermotolerant

coliforms 1 x 250 ml must not be

detectable in any sample

Total coliform bacteria 1 x 250 ml if ≥ 1 or ≤ second examination is

Fecal streptococci 1 x 250 ml 2 carried out Pseudomonas aeruginosa 1 x 250 ml if > 2 rejected Sulphite-reducing anaerobes

1 x 50 ml

Second Examination

n c m M Total coliform bacteria 4 1 0 2 Fecal streptococci 4 1 0 2 Sulphite-reducing anaerobes

4 1 0 2

Pescudomonas aeruginosa 4 1 0 2


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14. Carbonated beverages, fruit juices and drinks

Item Microorganisms Limit per ml or gram

n c m M

Carbonated beverages – Aerobic plate count 5 1 102 3x102 (at 37oC/24 hrs)

– Coliforms 5 1 0 10 – Yeast and moulds 5 1 2 10

Fruit juice and drink – Aerobic plate count 5 2 5x103 104 – Coliforms 5 3 5 102

– Yeast and moulds 5 2 102 103

15. Tea and coffee

Tea and derivatives – Coliforms 5 1 10 102

Coffee, instant or roasted – Coliforms 5 1 10 102 – Yeasts and moulds 5 2 102 103

microbilogical criteria for food stuffs - part 1 · food ingredients used as raw materials in food...

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